A lunch time treat of chicken served with a mint, chilli, honey and lemon sauce.
4 boneless skinless chicken breasts, cut in half
120ml/4fl oz lemon juice
120ml extra virgin olive oil
4 cloves garlic, thinly sliced
110g/4oz mixed fresh herbs (mint, parsley, thyme)
1 tsp black pepper
For the mint drizzle:
110g fresh mint leaves
Pinch of red chilli flakes
1 tbsp extra virgin olive oil
1 tsp honey
1 tbsp lemon juice
1-2 tbsp plain greek yoghurt, optional
1. Mix all the marinade ingredients in a shallow container. Add the chicken cutlets and coat well.
2. Cover and refrigerate ideally for 6 hours or at room temperature for an hour.
Preheat the grill to a medium heat. Remove the chicken 30 minutes before grilling.
3. To make the mint drizzle combine everything except the yoghurt in a blender until smooth. Pour the mixture into a small serving bowl and stir in the yoghurt if using.
4. Grill the chicken for 3-4 minutes on each side or until cooked through. Serve with the mint drizzle.
Nutritional information per serving:
Saturated fat: 8g